My sister and her husband live in Brooklyn where they enjoy the availability of many ethnic restaurants. They are both adventurous people, both in travel, and in culinary endeavors. They have spent time in India, Sri Lanka, Thailand, and Cambodia.
Ellen has been visiting Sri Lanka since the early l970’s where she spent nearly a year studying dance. She has returned there several times both to visit old friends and to continue her studies as well as to film a documentary on Sri Lankan rituals and festivals.
Bruce is currently back in Thailand where he is working with his Thai friends on art projects, mainly a beautiful mural depicting Thai and Cambodian folklore. I have seen portions of the work and it is very impressive. In a month or so, he and Ellen will be going to Cambodia for more work on the project and, I believe, a showing of his work.
For several years, Ellen worked at the James Beard House where she was able to meet some of the best chefs in the country. The Foundation’s mission is to celebrate, preserve, and nuture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. She observed food preparation and service and had a valuable education in American cuisine at its best.
Ellen is an intuitive cook, much more so than I. I like the security of recipes, but Ellen has more of a natural instinct with an adventurous flair. She occasionally caters events both large and small and tackles each job head on successfully. Cooking over an open fire? No problem. For several years, while renovating their vacation home in the Adirondacks, the lack of a kitchen did’t stop her from preparing delicious meals. We had bacon and blueberry pancakes, corn chowder and more all prepared over an outdoor fire pit.
Here is the broccoli recipe from Ellen that I described in the prior post. Use your own intuitition for the amounts. Go easy on the sesame oil (the dark variety) unless you know you like a lot of it.
Blanch brocolli spears by dropping in boiling salt water for 3 -4 minutes.
Then shock with ice water and drain.
Put some olive oil & sesame oil in frying pan, add sliced garlic and fresh or bottled ginger slices, and cook for a few minutes, add soy sauce & sugar… to taste. Pour over room temperature broccoli and serve.
Sorry I do not have the measurements, but do by sight & taste